Chicken stuffed aubergine

Ingredients  

• 1 purple eggplant
• 150g of mozarella, sliced
• 1 can of pureed tomatoes
• 1 red onion
• 100g of shredded chicken
• 1 teaspoon of garlic paste
• 1 tablespoon of olive oil
• red chili powder and paprika

Directions

1. Preheat oven at 180°C (354°F)
2. On the oven tray, add your eggplant, sliced in two longitudinally
3. Bake for 20 minutes
4. Empty your eggplant and set flesh aside either to add to stuffing or to make baba ghanoush

Stuffing

1. In a pot, heat olive oil, and fry the chopped red onions until they become golden brown.
2. Add the garlic paste, and fry for another 2 minutes.
3. Add the tomato, and spices, cook for about 15 minutes, or until the consistancy has thickened.
4. Add the shrreded chicken anc cook for another 5 minutes.

Putting it all together.

1. Place the empty eggplant shells on a oven tray and fill with the stuffing.
2. Top up with stuffed mozarella, broil in oven for 3 minutes.
3. Enjoy by itself or with fresh bread!